Preparation

Steam the artichokes until tender. Scrape the tender flesh from the leaves and remove the hearts. If this is too big a pain for you, get another artichoke or 2 and just use the heart. Chop all the artichoke pieces.

Cook the pasta sheets in salted water until 'al dente.' Drain, set aside.

Cook the cream and chicken stock with the onion powder, celery salt and pepper till thickened slightly and reserve.

Cook the pasta sheet for a few minutes, lay out on a counter and roll up 1/6 of the artichoke and 1/6 of the foie gras. Lay in the buttered skillet, rolling the rolls gently in the truffle butter. Brush with cream and sprinkle with the cheese and broil for a few minutes until browned on top.

Warm the sauces if necessary, pour on each plate and top with the pasta and garnish.

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